fettuccine-edamame-mint-pecorino-ck-lThis light, beautiful looking pasta is a perfect dish for spring.

The Pecorino Romano cheese is pure salty goodness and full of flavor, so a little goes a long way. If you can’t find Pecorino, swap in freshly grated Parmesan or a type of Gouda called Robusto.

Add some chicken or lightly grilled shrimp to this for more protein.

Serve with a simple green salad filled with colorful veggies.

And if you’re drinking wine, a sauvignon blanc or dry chenin blanc will pair so well with these flavors! Enjoy …

From Cooking Light Magazine

Ingredients

  • 8 ounces uncooked fettuccine (you can also use different types of pasta if you prefer—consider using brown rice, whole wheat or whole grain pasta for a healthier dish)
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved vertically and thinly sliced (swap shallots for this if desired)
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen shelled edamame
  • 1 cup frozen peas
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 6 tablespoons grated fresh pecorino Romano cheese (grate some extra to add to the pasta when served for additional flavor)
  • 3 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
  2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid.
  3. Serve immediately.

Nutrition Facts

Per serving: 443 calories, 15.7g fat, 18g protein, 59.3g carbs, 7.5g fiber, 15mg cholesterol, 329mg sodium, 151mg calcium

Tip: To cut carbs and calories, substitute spaghetti squash for fettuccine noodles.

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